These meatballs are convenient to have on hand, in the freezer. Serve as appetizers with dipping sauces. Add halved meatballs to potato, macaroni, three-bean and chef salads. They’re great for making grinder sandwiches, too.
2 pounds lean ground pork
1 cup ice water
1/4 cup soy sauce
1/4 teaspoon freshly ground black pepper
- Heat oven to 375°F (190°C).
- With hands or wooden spoon mix pork, water, soy sauce and pepper thoroughly in large bowl. Shape into 3/4 -inch balls (mixture will be fairly soft and balls will not be perfect).
- Arrange closely together in single layer on ungreased shallow baking pan, like a jelly-roll pan.
- Bake for 20 to 30 minutes. Remove from pan, and serve immediately with a dipping sauce, like your favorite salad dressings (Russian, Thousand Island, Ranch) or choose from the suggestions below. Use toothpicks to skewer meatballs to dip. Or remove from pan, cool, cover and freeze or refrigerate. Serve cold or reheated.
Makes about 7 dozen meatballs.
Try these dips to accompany meatballs:
Nutrition Facts: (7 meatballs per serving.):Calories 200 calories Protein 13 grams Fat 16 grams Sodium 390 milligrams Cholesterol 55 milligrams Saturated Fat 6 grams Carbohydrates 1 grams
Recipe and photograph provided courtesy of Pork: The Other White Meat.